Mushroom Empanadas

• 2 Tbsp. KRAFT Zesty Italian Dressing
• 2 lb. fresh mushrooms, finely chopped
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
• 1/2 cup finely chopped onions
• 3 cloves garlic, minced
• 1/2 cup frozen corn
• 6 KRAFT Singles, chopped King Sooper's 1 lb For $3.99 thru 02/09
• 1 pkg. (14 oz.) frozen turnover (empanada) dough (10 disks), thawed
• 2 cups oil

1. Heat dressing in medium skillet on medium-high heat.
2. Add mushrooms, spinach, onions and garlic; cook 18 min.
3. or until mushrooms are tender and liquid is cooked off, stirring occasionally.
4. Stir in corn and Singles pieces; cook and stir 2 to 3 min.
5. or until Singles are melted.
6. Remove from heat; cool completely.
7. Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter.
8. Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each.
9. Lightly moisten edges with water; fold in half to enclose filling.
10. Press lightly on tops to remove air pockets; seal edges with fork.
11. Heat oil in medium deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 to 4 min.
12. or until golden brown on both sides, turning after 2 min.
13. Drain on paper towels.
14. Repeat with remaining empanadas.
15. Cool slightly.

italian dressing, fresh mushrooms, onions, garlic, frozen corn, singles, empanada, oil

Taken from www.kraftrecipes.com/recipes/mushroom-empanadas-168188.aspx (may not work)